This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
5 ingredient blueberry maple baked pancake made with chickpea flour! Similar to French clafouti, it is vegan, grain-free, nut-free, gluten-free, and oil-free.
I have just the recipe to make you smile as we head into the weekend. It tastes like a cross between a puffed pancake and rich French dessert, yet is loaded with superfoods. It is ready, start to finish, in under 30 minutes. Oh, and that enticing, generous wedge .pictured above and below? It has only 124 calories
It’s my super-simple, and so-delicious, Blueberry Maple Baked Pancake.
Similar to French Clafouti
I am calling this a baked pancake, but it is loosely based on French clafouti. Clafouti is an elegant summer dessert made from a simple batter of eggs, flour, milk, butter, sugar, and fresh fruit.
Recipe Benefits
- Vegan (egg-free & dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Made with 5 ingredients
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Chickpea flour: this is the wonder ingredient that makes this pancake possible. It delivers a firm yet custardy texture (as well as protein and fiber), replacing both eggs and dairy.
- coconut milk
- maple syrup
- vanilla
- blueberries
You will also need a smidge of salt (optional/adjustable) and some water (I use filtered tap water).
Instead of Oil, Use Full-Fat Coconut Milk
Coconut milk delivers healthy fat and nondairy milk in one fell swoop, allowing for an oil-free recipe. The recipe definitely needs the fat, so if you would like to use a different nondairy milk, I strongly suggest adding at least a tablespoon of oil to the recipe.
The recipe will work without the extra fat, so do what suits your needs. However, keep in mind that the resulting pancake will be more firm and less tender than the original.
Step By Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 450F (225C). Spray or grease a 9-inch (22.5 cm) round ceramic or glass tart pan or pie pan.
- In a medium bowl, whisk together the chickpea flour, coconut milk, water, maple syrup, vanilla, and salt until smooth. (Note: If your chickpea flour has noticeable, hard lumps, I strongly suggest sifting the flour first; it is hard to whisk out the pesky lumps after the fact.)
- Pour batter into prepared pan; evenly scatter blueberries over batter.
- Bake in a preheated 450F (225C) oven for 15 to 20 minutes until the pancake is golden brown and the center is set. (Begin checking at the earliest time. Oven temperatures can vary (a lot); the variation is more pronounced with higher temperatures. If you know that your oven runs hot, begin checking even earlier, or set your oven to 425F).
This is the glorious result of your five minutes of effort:
How to Serve
It is best to let the pancake cool for at least 20 minutes before cutting and serving. The surface of the pancake may crack in a few places (again, this seems to vary by the fruit) but it adds to the mosaic beauty!
I actually prefer my pancake wedge at room temperature, or even chilled, especially in these summer months. An extra drizzle of maple syrup is just the thing, too.
As I mentioned near the start, this is a fantastic make-ahead breakfast, too. Grab a wedge and go! Or serve it with a dollop of whipped coconut cream or scoop of lemon sorbet for a summery dessert.
Happy baking, everyone!
FAQ
- How should I store the pancake? Store the leftover, cooled pancake in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing; the consistency is off when the pancake is defrosted due to loss of water.
- I do not have a 9-inch round dish or pan. What can I use instead? Other pan shapes (e.g., 9-inch square, 11×7-inch rectangle) will work if you do not have a round pan, or if you prefer to cut the pancake into squares or bars.
- Can I substitute the coconut for a different nondairy milk? You can use another nondairy milk in place of the coconut milk. However, since the coconut milk is providing the fat for the recipe, I strongly suggest adding some kind of fat (i.e., 1 to 2 tablespoons of the fat/oil of your choice) along with the other nondairy milk you choice.
- What other varieties of fruit can I use in place of the blueberries? You can sub almost any other fruit you like for the blueberries! For example, raspberries, cherries, peaches, apricots, apples, pears, or figs. I do not recommend using strawberries due to their high water content.
- The center of my pancake puffed a lot. Should I worry? No! Sometimes the center of the pancake may puff up–sometimes, dramatically! Not to worry, all is fine. Give the center a light poke or two with a toothpick or fork. It will settle into place in moments as the pancake cools.
Related Recipes
Blueberry Maple Baked Pancake {vegan, grain-free, oil-free}
Ingredients
- 1 and 1/3 cups, 160 g chickpea flour (sifted if lumpy)
- 3/4 cup 175 mL full-fat (canned) coconut milk
- 3/4 cup 175 mL water
- 1/4 cup 60 mL pure maple syrup
- 1 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt, more or less to taste
- 1 and 1/2 cups fresh or frozen, thawed blueberries
- Optional: additional maple syrup for drizzling
Instructions
- Preheat oven to 450F (225C). Spray or grease a 9-inch round ceramic or glass tart pan or pie pan.
- In a medium bowl, whisk together the chickpea flour, coconut milk, water, maple syrup, vanilla, and salt unil smooth.
- Pour batter into prepared pan; evenly scatter blueberries over batter.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and just firm at the center. (Note: see my note about puffing!) Transfer to a wire cooling rack and cool at least 20 minutes. Cut into wedges and serve warm, or cool completely, or chill until cold. Drizzle with additional maple syrup, if desired.
Notes
Nutrition
Absolutely yummy! I didn’t have any blueberries so used chopped up apple which worked well.
I doubled the recipe and used peanut butter blended with water to make up for only having had the amount of coconut milk.
They’re portable and delicious! Looking forward to trying out other variations.
Thanks for always experimenting Camilla!
Whoohoo, thanks Mel! I love the sound of the apples and peanut butter (yes, please). Brilliant re: the Pb + water–I am so going to try that, so thank you!
can i use almond flour instead of CHICKPEA FLOUR?
Hi Tina,
Alas, that will not work. Chickpea flour works as a binder (in place of eggs) in a way that almond flour cannot.
I baked a little extra and it is super custard like…. maybe I need to bake more… it is not as firm…. more like anpudding underneath. I followed everything to the T.
Hi Mel,
Oh no, it does sound like something went wrong somewhere, I am so sorry. If anything, there is more a chance of overbaking (too firm), I have never had it come out custardy on the bottom. Just troubleshooting: did you preheat the oven beforehand?
Just made this for the first time and I love it! I was out of vanilla extract so I subbed in some maple extract I found in the pantry. I’ll definitely make again.
I am so glad that you enjyed it, Julie! Great sub with the maple extract 🙂
This looks delicious but the chickpea flour is a very strong flavor for me (and my family). I hoped the maple syrup would minimize it but it didn’t. Did you always like the chickpea flour flavor or was it an acquired taste? I have tried it in many recipes but still haven’t found one that works for our taste buds.
Hi Rachel,
I understand, I is not everyone’s preference. I think I just love the flavor. I (highly) recommend trying it in combination with cocoa powder, it masks the flavor. I have chickpea flour chocolate brownies, cookies, ad cake on the site. Also, though not cocoa powder, my chocolate chip cookie recipe using chickpea flour does not taste at all like chickpea flour (my son loves them, he does not know they have chickpea flour.
Okay, great! Thanks for the recommendations. I will try out those recipes!
Hello there.May I ask how I might replace the maple syrup with a dry sweetener?Say, if I were to swap it for granulated sugar would I need to add a 1/4 cup milk instead? Hope to hear from you.Thank you 🙂
Hi Renae! I recommend replacing the syrup with 3 tablespoons dry sweetener (e.g., coconut sugar, other granulated sugar) and 1 and 1/2 tablespoons of water or extra milk. Should work like a charm, Renae!
Thank you so much 🙂 Can’t wait to try this
xo
This recipe is so easy and so delicious! I’ve made it twice now, the first time as written and this time with strawberries and a bit of lemon juice. I am also a fan of your banana bread Thank you for all of your gluten free treats!
You are very welcome, Debbie!